Chesapeake Bay Crab Cakes

This Chesapeake Bay Crab Cakes recipe is as "authentic" and delicious as you can possible get as it's paired with a "Lemon Remoulade Sauce." (We have the recipe for this sauce below.)

This crab cakes recipe was cooked up by Gary Bauer, who is known as a walking encyclopedia for crab. He and his wife, Robin, own and operates Pontchartrain Blue Crab, Inc., a Slidell company that ships crab products to Baltimore, Maryland, the home of blue crab cakes.

According the the authors of "Louisiana Seafood Bible-The Crabs", they say Gary uses lump crab meat for this dish but will use jumbo lump when trying to impress someone! The claw meat produces a good tasting crab cake but is much darker in color and has a denser texture to it.

With this in mind, don't be frightened to not try this Chesapeake Bay Crab Cake recipe with Dungeness Crab for a "Chesapeake Bay-style" crab cake. Just use the lump meat and enjoy it just the same. However, if you use Dungeness, you may or may not want to add a little red pepper and celery for added flavor!

Ingredients:

2-beaten eggs

3/4 cup-crushed saltine crackers

1/3 cup-fresh, chopped parsley

1/8 cup-chopped red peppers (optional)

1/8 cup-chopped celery (optional)

2/3 cup-mayonnaise

1 teaspoon-Old Bay Seasoning

1 pound-lump crab meat

cooking spray

Directions:

In a medium bowl, mix the eggs and saltines. Add the parsley, mayo, and Old Bay Seasoning and mix until well blended. Carefully, fold in the crab meat. The mixture will be very moist. Spray a non-stick pan with the cooking spray and heat the pan until the spray starts to bubble. Form tennis-ball size cakes with the crab mixture and place in the hot pan.

Gently flatten the crab cakes with a spatuala. The cakes will be loose until fried. Lower the heat to medium and fry until lightly browned. Gently turn the cakes and brown the other side.Makes 8 crab cakes.